Kitchen scoop: Macaroons should be baked quickly, devoured with gusto
This recipe is most likely older than I am, so I can't claim it as my own. But I do have a few tips to make Easy Coconut Macaroons consistently delicious for everyone who tries them.
First, make sure your sweetened condensed milk (not evaporated) is not expired. We tend to buy more than we need during the baking season in November and December, and then forget about it in the back of the pantry. Check the bottom of the can for the use-by date and stick to it.
Second, remember that this is supposed to be a quick recipe. Work quickly, and if life happens in the middle of the baking, refrigerate the batter until you can bake them. If the batter gets too warm, it will melt into sticky coconut messes in the hot oven.
Third, butter your cookie sheet. Don't use parchment paper, cooking spray or any of the other many options out there. Use butter and use it liberally. Let's be honest: Each little cookie is a calorie bomb anyway, so why are we trying to not use butter?
Finally, enjoy the easiest coconut cookie out there.
• Alicia Ross is the co-author of “Desperation Dinners!” (Workman, 1997), “Desperation Entertaining!” (Workman, 2002) and “Cheap. Fast. Good!” (Workman, 2006). Contact her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com. Or visit the Kitchen Scoop website at www.kitchenscoop.com.